Tender pieces of marinated pork, stir fried until crisp on a bed of rice noodles, bean sprouts, and fresh herbs and served with Vietnamese dipping sauce (nuoc cham), this Vietnamese Pork Noodle Bowl (Bún Thịt Nướng) is delicious and super easy to make – perfect for those weeknight dinners!

Guys, listen to me.

Vietnamese grilled pork is the s***. Seriously.

I mean the pork in this Vietnamese pork noodle bowl isn’t technically grilled for this recipe, but the flavors are the same.

And you could totally grill it if you wanted too!

This recipe calls for pork butt or shoulder, which I think is important. You want the extra fattiness of the pork butt/shoulder to add flavor to your pork.

You know how I love fatty meat.

That’s where the flavor at.

Most of these ingredients should be easy to find, but you can also buy them through these Amazon affiliate links (I make a small commission if you buy through these links):

I absolutely love it. It’s like my baby now. It’s up there with my Instant Pot (and you know how much I love that!).

But I can’t find it again anywhere! The same company (Craft Wok) makes the wok below, which is 2 inches larger (which means heavier) than mine, and does not have the long handle. But I love the quality of the carbon steel and it has started to blacken up really nicely. So here it is, if you’re interesting (note I have NOT used the wok pictured below). I’ll come back and update if they put the one I use for sale up again.

Making the vietnamese pork noodle bowls

First, you’ll want to cut your pork into 1-2″ pieces. **If you’re planning on grilling the pork, you can leave it in larger pieces.**

Then place all your marinade ingredients in a bowl, add the pork and refrigerate overnight.

Go about your life.

We’ve already done most of the work by now.

The next day, place your vermicelli noodles in a bowl and cover with boiling water. Let sit until the noodles are tender, usually about 5 minutes.

Drain your noodles and gather your veggies and herbs.

Heat 1-2 tbsp. oil in a wok and add about 1/3 of your pork.

**it is important not to put too much food in your wok at once. Otherwise your food will steam and you won’t get that beautiful crust!**

Stir fry for about 5 minutes, or until pork has a nice brown crust on the outside (by the time it gets a crust, it should be fully cooked).

Tender pieces of marinated pork, stir fried until crisp on a bed of rice noodles, bean sprouts, and fresh herbs and served with Vietnamese dipping sauce (nuoc cham), this Vietnamese Pork Noodle Bowl (Bún Thịt Nướng) is delicious and super easy to make

Course: Main Course

Cuisine: Vietnamese

Servings: 6servings

Calories: 493kcal

Author: Danielle Wolter

Ingredients

1lbs.pork butt/shouldercut in 1-2" pieces

12oz.dried vermicelli noodles

1-2cupsbean sprouts

1cucumbersliced

Pickled carrots/daikon

1/2cuppeanutscrushed

Sliced jalapenos

Fresh mintcilantro and green onions for garnish

Nuoc Cham

Marinade:

5clovesgarlicminced

2tbsp.lemongrass paste

1tbsp.honey

1tbsp.fish sauce

2tbsp.soy sauce

1shallotminced

1tsp.black pepper

1tbsp.coconut sugarbrown sugar can be substituted

Instructions

Combine all marinade ingredients in a bowl and add pork, ensuring pork is coated on all sides with marinade.

Refrigerate overnight.

Place the dried vermicelli noodles in a bowl and cover with boiling water. Let them soak for 5 minutes, or until desired doneness is reached. Drain.

Heat 3 tbsp. oil in a wok over high heat. Add the pork, in 3 batches, and cook until done, about 5 minutes. Stir often to ensure pork doesn't burn.

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